Evening Republican, Volume 21, Number 261, Rensselaer, Jasper County, 6 November 1918 — MANY VARIETIES OF SUGAR [ARTICLE]

MANY VARIETIES OF SUGAR

Those Which Are Contained in Dried Fruits Are Recommended as of Very High Food Value. When you say sugar, you mean that white crystalline material vtfiich comes originally from the sugar cane or the sugar beet. And that substance is a pure sugar. But it is not the only sugar, by any means. If you were ■ a chemist you would call that sugar “sucrose,” and you would remark quite casually that, of course, there are other sugars. Some of these other sugars are “glucose,” or “dextrose,” or “grape sugar “fructoseor “levulose,” or “fruit sugar;” “lactose,” or “njilk sugar;” and “maltose,” or “malt sugar.” Honey, corn sugar, maple sugar and maple sirup, corn sirup and many other sirups contain one or more of these “other sugars.” In this sense, all the sugar substitutes are not really substitutes at all, but are sugars just as cane sugar is sugar. All fruits contain sugar of one kind or another. Dried fruits—prunes, figs, apricots, dates —contain a great deal of sugar. They can be used by themselves as sources of fuel for home fighters. All these sugars have a very high food value. That is the second fact to keep in mind. They are energy foods and of particular value in that they act very rapidly in producing energy for the body to use.